Sauerbraten à la Surina

Ingredients for 4 servings:

• 1.2 kg roast beef (pot roast) from the leg
• 380 ml water
• ¼ liter vinegar (red wine vinegar)
• ⅛ liter wine, red, dry
• 4 m.-sized onion(s)
• 1 large carrot(s)
• 1 piece(s) celeriac, approx. 1/8
• 3 bay leaves
• 4 carnations
• 3 grains of allspice
• 6 grains of black pepper
• 6 juniper berries
• 1 tsp mustard seeds, yellow
• ¼ liter meat broth, hot (more if braising)
• 40 g clarified butter
• 1 tbsp tomato paste (not too much)
• Sugar
• Salt and pepper, ground black
• possibly cornstarch

Instructions

Working time approx. 30 minutes; Rest period approx. 8 days 2 hours; Total time approx. 8 days 2 hours 30 minutes

Preparing the marinade: Dice the carrots and celery, and slice the onions. To marinate, bring the vinegar, red wine, water, and other marinade ingredients to a boil. Place the meat in a suitable ceramic bowl or a large freezer bag and pour the entire marinade, along with the vegetables and spices, over the meat while it’s still cold. The roast should be well coated with marinade. Cover tightly and let it marinate in the refrigerator for 8 days. I like to turn the Sauerbraten 1-2 times a day and check on it. You can also marinate the meat for a few days longer, depending on the thickness of the roast, so that the marinade penetrates properly. Preparing the roast: Remove the meat from the marinade about 2 hours before searing and pat dry with kitchen paper. Rub all sides with ground pepper. Place the marinade, spices, and vegetables in a colander and let it drain well. Mix 1/8 l of marinade with 1/4 l of hot meat broth. Heat the clarified butter in a roasting pan and sear the meat vigorously on all sides in the hot fat, only then adding salt. Roasting: After the roast has seared, pour some of the hot marinade mixture into the roasting pan until the liquid evaporates and a roasting residue forms on the bottom, then add a little more of the marinade. In between, repeatedly scrape up the roasting residue from the bottom. Repeat this process 5-6 times or more, turning the roast occasionally. This roasting process is important because it creates plenty of roasting substances that positively influence the flavor and color of the roast and enable the preparation of a tasty sauce. After the last roasting process, add the drained vegetables and spices to the meat and sear. Now add just under 1 tablespoon of tomato paste (no more) and a little more of the marinade mixture to the roast. Cover the roasting pan and place it in the oven at 175 degrees Celsius on the second shelf from the bottom and braise for about 3 hours. Pour marinade or meat broth over the roast base every now and then, turn the roast over and baste with the hot sauce. Season the sauce occasionally while it’s braising so it doesn’t become too acidic. Add a splash of hot water if necessary. Wrap the roast in aluminum foil and let it rest in the switched off oven for about 10 minutes. In the meantime, strain the sauce, top up with a little liquid if desired, season the sauce again with marinade or, if used up, with red wine vinegar, salt and pepper. Add enough sugar to give the sauce a sweet-sour taste, thickening with cornstarch if necessary. Dumplings and red cabbage go well with this, as does boiled potatoes with peas and carrots. I love adding a dollop of cranberries to my Sauerbraten as a side dish.